Pork Archives : Page 8 of 9 : Ooh La Loire

PORK PIE

By Sheila Wilton
April 11, 2018
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In Nigel Slater’s introduction to the Pork Pie in his article for Guardian he observes:- “it has never really occurred to me to make my own pork pie. I mean, … Continue Reading →

HOT TOULOUSE SAUSAGE WITH A TOMATO CAPER DRESSING

By Sheila Wilton
February 15, 2018
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Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course. INGREDIENTS 4 Toulouse sausage Flaked sea salt ground … Continue Reading →

CHOUCROUTE GARNIE à l’ALSACIENNE

By Sheila Wilton
December 9, 2017
5 Comments

Choucroute garnie (dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats, and Charcuterie It’s a combo we all know and love, but … Continue Reading →

PORK VINDALOO

By Sheila Wilton
November 23, 2017
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This version of Pork Vindaloo is aromatic and spicy. It is a dish with its Portuguese origins suggests that the meat is cooked in vinegar and is usually served hot, but … Continue Reading →

MEXICAN SLOW COOKED PORK CHEEKS WITH CHIPOTLE

This is one of our favorite pork dish, we have made it many times, but, due to the strength (or not) of the chillies it is different every time, but … Continue Reading →

OVEN ROAST CHIPOTLE HONEY PORK

Serves 8-10 Ingredients 2.5kg bone-in Pork Shoulder Sea Salt and Black Pepper 2 tablespoons Lard (for a truly Mexican feel lard is the fat of choice) 1 medium Onion, … Continue Reading →

Cuit lentement les Pâtes à la saucisse

.Adapté du café de la rivière , vivant en France, nous ne trouvons les saucisses epicées italiennes comme substituts nous utilisons des saucisses de Toulouse avec de bons résultats … Continue Reading →

SLOW ROAST BELLY PORK

Golden, crunchy crackling alongside tender, soft pork is many people’s choice for Sunday lunch. Belly is the perfect cut for this – it is quite fatty, so the meat … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.